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Roll out the dough to include the butter, ensuring the butter doesn’t come out and get stuck to the surface. To make the yoghurt dressing, mix all of the elements in a bowl and set aside. Place the balls on to a tray flippantly dusted with flour.
Fry the onion, garlic and ginger for 6-8 minutes, till softened. Meanwhile, to make the roti, roll every bit out into a spherical circle on a floured surface . Heat a frying pan over a high heat and cook the roti for 15 seconds on each side, separately. The recipe makes 6 roti, but you’ll only want 3 – save the remaining for lunch tomorrow. Rub the chicken breasts with the Dijon mustard, then season with salt and pepper. Heat 1-2 tbsp olive oil in a frying pan over a medium warmth and fry for 5 minutes, turning midway, till browned.
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